Perfect Summer Salsa Recipe

Vindicate the Vegetable is by far my favorite new blogging event. I participate in so many that revolve around baking that they really aren’t helping my waistline. But an event that revolves around vegetables sounds like a great way to help us try new veggies or new ways to make the same old veggies.

Hubby and I LOVE avocados. Actually, I had never had one or even tasted guacamole until about this time last year. Man, was I missing out.

This “dip” is a classic recipe that I always get asked to bring. It’s so simple and just tastes like summer to me. I think it originally came from a WW recipe but I added avocado to make it even better.

Summer Salsa Dip – by ME!This makes a LOT of dip. Feel free to play with the ratio of ingredients. This is what I like best. I like to top chicken with it as well.4 large tomatoes – seeded and diced (it’s really worth the extra effort to seed the tomatoes)2 avocados – diced1 small red onion – diced1/2 bag frozen corn1 can black beans – drained and rinsedlarge handful of cilantro – choppedjuice of 1 lime2 garlic cloves – mincedsalt to taste

After chopping and prepping everything, mix in a large bowl. I don’t like spicy food, but hot pepper could be added to kick it up a notch.

Serve the dip with scoop chips.

Note: if you need to make this ahead of time, chop everything except the avocado. Store in the fridge and then just prior to serving, cube the avocado and stir together.

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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. (more)

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